SESAME ICE CREAM WITH ORANGE-BLOSSOM CARAMEL
Steps:
- Caramel sauce Stir sugar, honey, salt and 1/4 cup water in small saucepan over medium heat until sugar dissolves. Increase heat and cook without stirring until mixture turns amber in color. Remove from heat, carefully stir in cream (mixture will bubble up). Can be made 1 week ahead. Cover and reheat. Ice cream Toast sesame seeds in large saucepan over med-low heat, stirring frequently until golden brown. Add cream, 1/2 and 1/2, and milk. Bring barely to a simmer, stirring often, over medium heat. Remove from heat , cover and let steep for 30 minutes. Strain through fine mesh sieve into med bowl pressing firmly to extract all liquid. Discard sesame seeds. Return cream mixture to same pan, add 1/2 cup sugar and salt. Bring barely to simmer over medium heat, dissolving sugar. Whisk in yolks with remaining 1/2 c sugar in medium bowl. Whisk constantly until custard is thick enough to just cook the back of spoon, 3-5 minutes. Strain through fine mesh sieve. Set bowl over a bowl of ice water, stir custard until cool. Cover chill overnight. R+Process custard in increase maker. Transfer to container, cover, and freeze up to 3 days.
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